Huachinango a la Veracruzano orRed Snapper in Tomato Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm not a fish fan but my Father and his friends really liked this dish. Ingredients:
1 -3 lb red snapper, dressed |
3 teaspoons lime juice |
2 teaspoons vegetable oil |
1 medium white onion, sliced paper thin |
2 cloves garlic, minced |
1 cup chopped tomato |
2 teaspoons cilantro |
1 teaspoon fresh chili pepper (like a jalapeno-add more if you like kick) |
1 pinch cinnamon |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350.
2. Rub fish-in and out with 1 teaspoon of the lime juice-set aside.
3. Heat oil in a large heavy bottomed saucepan over medium low heat.
4. Saute the onion for 1 min.
5. Add the garlic and saute the mixture for 1 min more, stirring constantly.
6. Stir in the tomatoes, cilantro, chili, salt and remaining lime juice.
7. Simmer for 30 min stirring often.
8. Place the fish in a greased shallow baking pan.
9. Place 3 T.
10. of sauce in the cavity of the fish and pour the remaining on top.
11. Bake for 18 minutes, turn and cook for 15 min more.
12. Do a fork test and if it flakes its ready.
13. Transfer to a serving platter and pour any remaining sauce.
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